After 38 years of marriage, Laura and I don’t disagree over too much, actually we never really have disagreed much if you don’t consider child rearing, food preferences, finances, religion or politics. Actually, we only fight about food preferences. We have one producing apple tree and we ‘discuss’ how the apples will be utilized. Will we be making apple sauce ( Laura’s preference) or Apple Flaps, pies or a host of other wonderful recipes?
Fortunately, for me, Laura is still enjoying the apple sauce from last season, which leaves me to bake something wonderful. I do think that Apple Flapswill be my first effort when the time comes!
the apples are just starting out , but they look delicious!
So, it looks like I’ll be able to make many apple pies and dried apple slices this year.
Farmers have been taking their produce to market as long as time, although many folks in our county like to believe they invented it along with the internet! 😉 This doesn’t mean that I don’t frequent Costco, Ralph’s, Spencer’s and Smart and Final for most of my culinary needs; it just means that there is something very special about the conversation, banter and fun that comes along with the open market experience.
Oh yes, there is something nice about buying artichokes 12 months a year!
Do you ever wonder why we need special projects to accomplish in our lives and why we are not satisfied with the more mundane raking of leaves or washing dishes?
Laura answered this years ago for me by saying that ‘ although all jobs are honorable’, the ‘routine’ jobs really never end and only in ‘projects’ can we see a final effort that lasts long after the work is done. This — of course — was her nice way of saying,” mow the lawn.” However, I confess to not being able to resit tinkering with some project, culinary or otherwise.
24 years ago, I was very dissatisfied with a particular kind of outdoor furniture. I didn’t like the flimsiness of red wood picnic tables you could buy or make. I wanted a table that I could stand on one corner and it wouldn’t move. Given my ponderous size at the time, this was really saying something. One of the local lumberyards had some returned redwood in unusual sized ( 2 by 12 in particular) and priced right. What I needed was a design and most of the tables I found were rectangular and didn’t provide for social interaction of 4 couples or eight people. I knew I had to design one myself.
I called this table my ‘four seasons’ table after the Rotary Club I belonged to at the time in which 4 random couples would dine at one home socially each month. This worked great when there were only 8 people, but I have finally decided to make another table. I love my ‘double trestle’ design because everyone can easy talk to anyone gathered there.
Nothing calls to home more than Scandinavian Meatballs!
One of the nicest traditions I have observed is serving the person with a birthday the meal they most desire. It is nice to go out to dine, but something made at home has always been my favorite. Well, my birthday is coming up in a week or so, and since I could have anything I wanted, I wanted to make it myself. Some of you may not think that is a real good birthday present, but for me, preparing something special is fun…. even if it is on my birthday. Besides, much of what I am thinking about can be made the day before and so the actual preparation on the birthday is minimized.
My Tiramisu with 'manfingers' is delicious!
So, I thought that I’d prepare some Scandinavian Meatballs, a nice salad and myTiramisu for dessert. I am still thinking about the wine at this point.
oh yes, let there be Roquefort!
I always enjoy the simple meal on my birthday, I hope yours is as pleasant.
On of the things I love for lunch is a good ‘quiche.’ In fact , I have many recipes for this delightful dish and I can safely say that I have tried and enjoyed them all!
My fondest memories is of a certain Santa Barbaran caterer and restaurateur who made the nicest and simplest quiches. This petite French cook was unable to interest her daughters in taking over the business which was a major cultural loss. I confess to having made many a run to stock up on her master pieces. I particularly loved the Spinach quiche and her Quiche Loraine was classic and delightful!
Here’s a simple version of today’s quiche:
8 eggs
shredded CHEESE: 1 cup Gruyere and 1 cup Mozzarella
1 1/2 teaspoon salt, pepper and garlic powder combination
1/2 pound of bacon cooked
1/2 cup sliced green onions
1 small can of sliced mushrooms, drained and slightly cooked ( 1 minute in the microwave will remove excess moisture)
1/8 teaspoon each of cayenne pepper and nutmeg
2 cups heavy cream
use your favorite pie crust or try mine
Process: the process is fairly standard: precook the bacon and crumble, saute the onions in the remaining bacon fat adding a little butter. Make pastry crust and place into pie or quiche pan. Place mushrooms and bacon in pastry shell. Pour remaining mixed ingredients into pastry shell.
Bake for 15 minutes at 425 degrees F. , then another 30 minutes at 350 or until a knife inserted into the middle of the pie can be withdrawn clean.
Take you pie outside, open a bottle of wine and enjoy the day!
